Dilled Shrimp and Rice

Squeezing fresh lemon over the salad immediately before serving keeps the fresh citrus tang at the forefront instead of allowing it to be absorbed and muted by the rice.

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  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 11
  • servings 4
 

Ingredients

1
cup uncooked regular long-grain white rice
1/4
cup white wine vinegar
1/4
cup oil
3
teaspoons dried dill weed
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup chopped green onions
1/4
cup sliced radishes
1/2
lb. shelled deveined cooked medium shrimp
1/2
lb. fresh snow pea pods, blanched*
Lemon

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice as directed on package.
  • 2 Meanwhile, in jar with tight-fitting lid, combine vinegar, oil, dill, salt and pepper; shake well. Pour 2 tablespoons of the dressing over hot rice; toss gently. Cover; refrigerate 1 hour or until chilled.
  • 3 In medium bowl, combine chilled rice, onions, radishes, shrimp and remaining dressing; toss to combine. On large serving platter or individual plates, arrange pea pods, spoke fashion, around outside edge of plate. Spoon rice mixture into center of pea pods.
  • 4 Just before serving, lightly squeeze fresh lemon juice over salad. If desired, garnish with fresh dill and green onions.
  • 1 Cook rice as directed on package.
  • 2 Meanwhile, in jar with tight-fitting lid, combine vinegar, oil, dill, salt and pepper; shake well. Pour 2 tablespoons of the dressing over hot rice; toss gently. Cover; refrigerate 1 hour or until chilled.
  • 3 In medium bowl, combine chilled rice, onions, radishes, shrimp and remaining dressing; toss to combine. On large serving platter or individual plates, arrange pea pods, spoke fashion, around outside edge of plate. Spoon rice mixture into center of pea pods.
  • 4 Just before serving, lightly squeeze fresh lemon juice over salad. If desired, garnish with fresh dill and green onions.

EXPERT TIPS

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Expert Tips

* To blanch snow pea pods, cook in boiling water for 30 to 60 seconds or until crisp-tender. Remove from boiling water and immediately plunge into ice water until cold. Drain.

A member of the parsley family, dill weed is the feathery leaves of the dill plant. Commonly used to give pickles their characteristic flavor, dill weed can also be used to flavor fish, vegetable dishes and salads. Dried dill, like other dried herbs, loses flavor and intensity over time; it's best to purchase it in small quantities. Date containers with the month and year purchased, and store them away from heat and light. Replace after one year. If even small containers of herbs are more than you can reasonably use, split one with a friend, or purchase the desired amount from a natural food co-op where herbs and spices are available in bulk.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
380
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
2g,
2%
),
Cholesterol
110mg
110%;
Sodium
400mg
400%;
Total Carbohydrate
44g
44%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
50%;
Calcium
8%;
Iron
30%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Very Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.